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Delicious Made-From-Scratch Blueberry Cornmeal Pancakes with Lemon Syrup
Blueberries were never my thing. That is, until I had the blueberry cornbread waffles at Café 222 here in San Diego. Suddenly, blueberries became my thing. In an effort to re-create those delicious waffles, I came up with this recipe for blueberry cornmeal pancakes.
Not waffles, you ask? I don’t own a waffle iron. Why? Not sure…it would definitely be handy, I’ve just never made the effort to buy one. So I made pancakes. And I must say they are just as good, if not better, than those waffles. I may be biased, however…
Related Recipe: Orange Buttermilk Ricotta Pancakes
In addition to being absolutely wonderful, these pancakes are easy to make, and the batter can be made ahead of time. That’s one thing I love about pancakes – the option to make the batter ahead of time. It makes Saturday morning that much more relaxing…especially when the boyfriend does the cleanup!
What a great Saturday morning, stuffed full of blueberry pancakes and coffee and ready to start the day! Or nap. Probably just nap.
The conclusion? These blueberry cornmeal pancakes are awesome. Period. So let’s make them. Start by mixing the buttermilk, milk, beaten egg and melted butter in a bowl.
In a separate bowl, mix the flour, cornmeal, 2 tbsp. of the sugar (reserve 2 tbsp. for the blueberries later), baking powder, baking soda and salt.
Combine the wet and dry ingredients being careful to not over mix or the pancakes will be rubbery. It’s OK if there are a few lumps, the batter won’t be totally smooth.
Preheat the oven to 200 degrees to keep cooked pancakes warm. Sometimes I dream of having one huge griddle so I could make all my pancakes at once.
But not today, today I have only one pan. The oven will just have to keep them warm for me.
Related Recipe: Lemon Ricotta Pancakes
Add remaining 2 tbsp. sugar to blueberries in a bowl and mix. This adds an an extra touch of sweet to our blueberries (obviously?), which is wonderful in the pancakes.
Plus, if you have some leftover, they are a great snack or garnish to your pancakes.
Heat a nonstick skillet over medium-low heat and coat with melted butter. Add about 1/4 cup of pancake batter to the skillet. Sprinkle with desired amount of blueberries.
The cornmeal will keep the pancakes from bubbling, so it is more difficult to tell when they are ready to flip. When the edges are set and starting to turn golden brown, it’s time to flip.
Flip and cook another couple minutes, until pancake is cooked through. I find 1-2 minutes typically works, depending on the size of your pancake.
Cook pancakes, one at a time, keeping them warm in the heated oven. Great served warm with butter, maple syrup, blueberries, lemon curd and/or jam. My favorite? This super amazing lemon syrup I got when I made the candied lemon slices. I mean, it’s so good I don’t know how I ever ate pancakes without it.
Did you make this recipe? Leave a comment and rating below and let me know how they turned out!
Cornmeal Blueberry Buttermilk Pancakes
- Mix the buttermilk, milk, beaten egg and melted butter in a bowl.
- In a separate bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt.
- Combine the wet and dry ingredients being careful not to over mix or the pancakes will be rubbery. It is ok if there are a few lumps, the batter won't be totally smooth.
- Preheat the oven to 200 degrees to keep cooked pancakes warm.
- Heat a nonstick skillet or griddle over medium-low heat and coat with 1 teaspoon of butter.
- Add about 1/4 cup of pancake batter to the skillet and sprinkle with desired amount of blueberries. Cook for about 2-3 minutes.
- It is time to flip them when the edges are set and and starting to turn light brown. Flip and cook another 2-3 minutes, until pancake is lightly browned. **Turn down the heat on the skillet if pancakes become too dark on the outside.
- Add another dab of butter in between each pancake to ensure the pan is coated.
- Keep cooked pancakes in the heated oven while cooking the remaining pancakes.
- Serve warm with butter, syrup and/or fruit.
- You can make the batter in advance and store it in the fridge, covered, overnight or until you are ready to use it.
- Keep the heat a little below medium while cooking the pancakes - otherwise they burn on the outside and are raw in the middle.
- Use a non-stick pan or a griddle for the best results. A well seasoned cast iron pan is fine as well, as long as it is well seasoned.
- You can substitute frozen blueberries for fresh. They do not need to be thawed, you can use them frozen the same way you use the fresh berries.